| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Soul food | Cakes | 6 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | c | Apples, grated |
| 1 | c | Carrots, grated |
| 2 | c | Flour |
| 2 | c | Sugar |
| 3 | Eggs | |
| 1 | c | Chopped pecans |
| 1 | c | Oil |
| 2 | t | Vanilla |
| 2 | t | Baking soda |
| 1 | t | Cinnamon |
| 1 | t | Salt |
| 3/4 | Courtesy Mark Herron. |
INSTRUCTIONS
Soul food from the deep south of the US, this is the carrot cake you've been waiting for - moist, luscious and just about foolproof to make. Grate (in a food processor for speed) 1 cup of apples and 1 cup of carrots. Tip into a mixing bowl and add 2 cups plain flour, 2 cups sugar, 3 eggs, 1 cup chopped pecan nuts, 1 cup oil, 2 teaspoons vanilla essence, 2 teaspoons baking soda. 1 teaspoon cinnamon and 1 teaspoon salt. Mix very thoroughly with beaters for up to 5 minutes. Pour the mixture into a greased cake tin and bake at 180 C for 45 minutes or until the cake comes away from the sides of the pan and a skew inserted in the middle comes out clean. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 916
Calories From Fat: 456
Total Fat: 52.3g
Cholesterol: 93mg
Sodium: 857.1mg
Potassium: 239.9mg
Carbohydrates: 106.3g
Fiber: 4.1g
Sugar: 70.7g
Protein: 9.4g